C4K Mashies

Makes: approximately 24

Ingredients:

• 2 cup mashed potato
• 1 egg yolk OR 1 tablespoon corn flour
• ½ cup grated parmesan cheese
• ½ teaspoon garlic salt
• 1 cup panko crumbs

Method:

• Place the breadcrumbs in a shallow bowl
• In a large mixing bowl combined the chilled mashed potato will all remaining ingredients until well combined
• Using damp hands roll a tablespoon of the potato mixture into a ball shape using the palms of your hands
• Roll the ball directly into the breadcrumbs until well coated
• Repeat until all the potato is used
• Heat 2-4 tablespoons of oil in a heavy based frying pan over a medium heat and shallow fry the mashie until golden brown, approximately 3 minutes; turn the mashie regularly to ensure you get an even crunchy brown coating.

Recipe Notes:

• When shallow frying the best way to maintain a round shape is to ¼ quarter turn the mashie rather than flipping of you will end up with a mini mashie patty
• To maintain the perfect round shape deep fry in 190 degrees Celsius oil for 4-5 minutes until golden and crispy
• For a healthier alternative generous spray the mashies with rice bran oil cooking spray and over bake in a preheated 180 degrees Celsius over for about 15-20 minutes until golden and crispy
• Best served fresh, but you can store in the fridge in an airtight container for a maximum of 3 days
• This recipe is freezer friendly with the uncooked prepared mashies.   You can also freezer cooked ones however they are best served freshly cooked.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Sweet Potato Fritters

Makes: 10-12

Ingredients:

• 500g sweet potato, grated
• 1 small onion, very finely diced
• 2 cloves garlic, finely grated
• 1/2 cup plain flour
• 3 eggs, lightly beaten
• 1 teaspoon onion salt

Method:

• Preheat your oven to 180 degrees Celsius and line a tray with baking paper
• Place all ingredients in a mixing bowl and combine well
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium – high heat and then place 4 egg rings in the base of the pan and spoon the mixture into each egg ring, compacting down until level with the top
• Cook for 4-5 minutes then remove the egg ring and flip the fritter over cooking 4-5 minutes on the other side
• Repeat until all the fritters are cooked.
• Bake the fritters in the preheated oven for 15-20 minutes to allow the sweet potato to cook through and has a soft squishy centre.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Pineapple & Coconut Cake

Makes: 1 x 20cm round cake

Ingredients:

• 2 cups SR Flour
• 2 cup desiccated coconut
• 1/2 cup caster sugar
• 1 x 440g can crush pineapple in juice or syrup
• 3 eggs, lightly beaten
• 150ml coconut oil

Method:

• Preheat oven to 190 degrees Celsius and prepare a 20cm round cake tin by lining and well greasing
• Combine flour, coconut and sugar in a large bowl
• Add in the entire can of crushed pineapple (liquid included), eggs and coconut oil
• Stir will a wooden spoon until just combined
• Pour mixture into cake pan and level evenly
• Cook for 60-75 minutes, or until golden and the cake skewer inserted into the centre of the cake comes out clean
• Allow to cook in the cake tin for 10 minutes before removing and transferring to a wire rack to cool completely
• Once cool dust lightly with icing sugar to remain dairy free or serve topped with whipped cream and a sprinkling of shredded coconut.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• The cake uniced is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Satay Chicken Burgers

Makes: 8

Ingredients:

• 500g chicken mince
• 3 spring onion, finely diced
• 2 tablespoons freshly shredded coriander (optional)
• 1/2 cup ground rice
• 3 tablespoons smooth peanut butter
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic salt

Method:

• Place all ingredients into a mixing bowl and use damp hands to massage the mixture ensuring it is very well combined.
• Divide the well combined burger mix into 8 portions and roll into golf balls
• Heat 1-2 tablespoons of rice bran oil in a heavy based frying pan over a medium-high heat, evenly place 4 of the balls in the frying pan and then press down to flatten to about 2cm thick, cook for approximately 4-5 minutes until golden brown, flip the burger and repeat on the other side
• Remove the burgers and place on some kitchen paper to drain any excess oil why you cook the remaining burgers.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken Cold Rolls

Makes: 24

Ingredients:

• 2 chicken breast
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 cup chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 50g dried vermicelli rice noodles
• 24 x 16cm rice paper discs
• 1 carrot, finely julienne
• 1 cucumber, finely julienne
• 1/2 cup bean sprouts
• 1 cup shredded fresh coriander, stems included

Dipping Sauce Ingredients:

• 2 tablespoons sweet chilli sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar (optional)

Method:

• Place the chicken, minced garlic, onion powder, celery salt and chicken stock in the slow cooker and cook the chicken on LOW for 3-4 hours or HIGH for 2 hours
• When the chicken is cooked through and tender use 2 forks to shred the chicken
• Pour the chicken and the juices into a mixing bowl, add in the sesame oil, soy sauce and fish sauce to the chicken and stir until well combined, set aside while you prepare the remaining fillings
• Place your vermicelli rice noodles in a heat proof bowl and cover with boiling water and allow to sit for 15 minutes until soft and translucent, drain and set aside to cool
• Finely julienne your carrots and cucumber and get your bean sprouts and coriander ready
• To set up your rolling station have a clean and wet tea towel folded in half directly in front of you, you will need a shallow container that is big enough to fit the entire rice paper disc in flat filled with about 3cm of water and all the fillings within arms reach
• Soak your first rice paper disc in the water for 30 seconds and then gently place on the wet tea towel immediately flattening out all edges, place your next rice paper disc in the soaking water while you fill the one you are working with
• Place a generous pinch of the vermicelli noodle about 2cm in from one end and then top with about 1 tablespoon of the shredded chicken, 4-6 julienne pieces of carrot and cucumber, a couple of bean sprouts then top with a generous amount of coriander ensuring leaves are at both ends of the filling
• Gently grab the 2cm piece and fold it over the fillings trying to pull it all in to encase it tightly and then 1/4 roll the fillings
• Pinch in both the sides on fold the sides in slightly angled inwards to ensure you get a smooth and even roll
• Continue to roll the cold roll until you have fully rolled
• Place in an air tight container and continue the rolling process until you have run out of ingredients
• When placing the cold rolls in the container ensure there is a gap between each cold roll of approximately 1/2cm as if you place them next to each other they will tear when taking them out of the container.  If you need to do another layer of cold rolls on top place a piece of baking paper between the layers.
• To make the dipping sauce, place the ingredients into a small mixing bowl and stir until well combined.

Recipe Notes:

• To be stored in an airtight container as described above for a maximum of 3 days
• This recipe is not freezer friendly
• Instead of SC pulling your chicken you can replace with left over roast chicken or even store bought rotisserie chicken.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken Broth with Vegetables & Meatballs

Serves: 6

Broth Ingredients:

• 2 large or 3 small chicken carcasses
• 2.5 litres water
• 2 whole carrots
• 1 whole onion, husked
• 2 whole celery stalks
• 1 large bay leaf

Soup Ingredients:

• 2 medium potatoes
• 2 carrots
• 1 zucchini
• 1 parsnip
• 100g pumpkin
• 100g sweet potato
• 1 stalk celery
• 1 leek

Meatball Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 tablespoon minced garlic
• 1/2 cup ground rice

Method:

• Place all the broth ingredients into the slow cooker and cook on HIGH for 4 hours of LOW for 8 hours
• In the last 30 minutes of cooking time prepared the soup mix and meatball
• To prepare the peel appropriate vegetables and finely dice all vegetables to about 5mm cubes and set aside
• To make the meatballs combine all meatballs ingredients, except ground rice and mix well using your hands until well combined, use damp hands to roll into the desired sized meatballs
• Roll each meatball in the ground rice flour until fully coated and set aside with the diced vegetables
• Once your broth has stopped cooking remove the chicken carcasses, whole vegetables and the bay leaf, taste and add salt as required
• Add in the prepared diced vegetables and meatballs and cook on HIGH for 4 hours or LOW for 8 hours.

Recipe Notes:

• Store covered in airtight container for a maximum of 3 days
• The recipe is freezer friendly
• I often cook the broth overnight and then remove carcasses, whole vegetables and bay leaf in the morning and add in the vegetables and meatballs, that I have prepared the night before and have stored in a zip lock bag, in the morning to cook through the day while I am at work.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Steamed Buns

Makes: 8

Ingredients:

• 3 cups plain flour
• 1 cup warm water
• 2 teaspoons dried yeast
• 1 tablespoons caster sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 300g chicken mince
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon Chinese 5 spice
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Method:

• Place flour in a mixing bowl and make a well in the centre
• In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
• Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
• Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
• Heat 1 tablespoon of oil in a heavy based frying pan and brown the chicken mince while ensuring you break it up well with a wooden spoon for about 5 minutes
• Add the garlic, brown sugar, ginger and Chinese 5 spice and cook for a further minute
• Add in the oyster sauce, soy sauce and sesame oil and heat through while mixing well to ensure well combined
• Remove from the heat and set aside for 30 minutes to cool
• Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 8 equal portions
• Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 1/8th of the chicken mix in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down and scoring the top of the bun with a small cross then cover with a tea towel
• Repeat with the remaining portions of dough and chicken mix until you have all 8 buns
• Steam the buns in 2 batches in a bamboo steamer, steaming for approximately 13 minutes from boiling point
• Transfer to your serving platter and cover with plastic wrap while you steam the second batch.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 2 days
• This recipe is freezer friendly
• The chicken mince can be interchanged for any type of mince

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Beef Curry

Serves: 6

Ingredients:

• 800g – 1kg gravy beef or chuck steak
• 1 large brown onion, diced
• 2 cloves garlic, finely diced
• 2cm fresh ginger, finely diced
• 1 tablespoon curry powder
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 400ml can coconut cream
• 1/2 cup beef stock

Method:

• Place the chopped onion evenly over the base of the slow cooker and then place the whole pieces of gravy beef on top of the onion
• In a small jug combine the coconut cream and stock with all the spices until well mixed
• Pour the mixture over the meat and then flip the meat to ensure it is well coated in the mixture
• Cook on LOW in the slow cooker for 6-8 hours, do not cook on HIGH as it will split the coconut cream
• Use 2 forks or a pair of tongs to gently shred the meat before serving and mix well with the sauce
• Serve with your choice rice, pasta, mash, vegetables or a garden salad.

Recipe Notes:

• Store covered in the fridge no longer than 3 days
• This recipe is freezer friendly
• Left overs make a delicious pie filling

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

The All Veggie Burgers

Makes: 10

Ingredients:

• 1 small onion, finely diced
• 1 small red onion, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, finely diced
• 1/2 red capsicum, finely diced
• 2 small carrots, grated
• 1 small zucchini, grated
• 4 mushrooms, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 tablespoon tahini
• 1 teaspoon garlic salt
• 3/4 cup ground rice
• 1 egg

Method:

• Heat 1 tablespoon of rice bran oil in a non stick heavy based frying pan and fry off the onions, celery and garlic for approximately 3 minutes
• Add in the capsicum, carrot, zucchini and mushrooms and mix until well combined, add in 2 tablespoons of water and place the lid on the frying pan and allow to cook over medium heat for approximately 5 minutes
• Add in the spices and the tahini and stir until well combined and very aromatic
• Remove the vegetable “mince” from the frying pan and transfer to a mixing bowl and allow to cool
• Once cooled stir through the ground rice, egg and garlic salt until you have a thick mixture
• Heat 1 tablespoon of rice bran oil in the same frying pan over a medium heat and place 5 egg rings** in the frying pan (**see recipe notes)
• Spoon the mixture ensure you press down into each of the egg rings until full and cook for about 4 minutes until golden brown
• Use your tongs to remove the egg ring and then flip the veggie burger over and cook for another 4 minutes
• Transfer the veggie burger to some kitchen paper to drain before repeating the process with the remaining burger mixture.

Recipe Notes:

• If you are using metal egg rings you will need to lightly grease them however if you have silicon egg rings you can use without any preparation
• Store covered in the fridge to be used within 3 days
• The cooked burgers are able to be frozen and consumed within 6 months
• The picture below shows the Veggie Burger served with C4K Kitchen’s Tzatziki, lettuce and tomato in a Mission Red Quinoa wrap.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Falafel

Makes: approximately 16

Ingredients:

• 1 small onion
• 2 cloves garlic
• 1 X 400g can chick peas, drained & rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 cup whole meal plain flour
• 2/3 cup fresh parsley
• 1/3 cup fresh coriander
• 1 tablespoon tahini
• 1 egg

Method:

• Place all ingredients in a food processor and blend until smooth
• Thermo cooking [Speed 10, 6 Seconds] scrape sides with a spatula [Speed 6, 10 seconds] scrape sides with a spatula [Speed 6, 10 Seconds]
• Use floured hands to rolls into tablespoon sized balls until all the mixture is used
• Place the falafels covered in the fridge for a minimum of 30 minutes but preferably overnight
• To cook heat a small amount of oil in a heavy based saucepan over medium heat
• Cook the falafels for approximately 10 minutes rotating regularly until browned evenly and cooked through.
• Place on kitchen paper to remove excess oil then serve.

Recipe Notes:

• Store covered in the fridge to be used within 3 days
• This recipe is freezer friendly, to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.